Spinach Feta Rice

Ingredients

1 Tbsp. Riceland Rice Bran Oil, butter or margarine
1 cup chopped onion
2 tsp. minced fresh garlic
1 can (14.5 oz.) chicken broth
1/4 cup water
1 cup uncooked Riceland Extra Long Grain Rice
1 can (4 oz.) sliced mushrooms, drained
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry*
1 Tbsp. Riceland Rice Bran Oil, butter or margarine
Juice of one lemon
3/4 cup (4 oz.) crumbled feta cheese

*Substitute a bag of fresh spinach or spinach/baby bok choy blend.

Preparation

In medium saucepan, heat oil or melt butter. Add onion and garlic. Cook and stir over medium heat 2-3 minutes or until onion is just tender. Stir in broth, water, rice, mushrooms, oregano and pepper. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Heat spinach and oil or butter in large skillet for 3 minutes.  Add lemon juice.  Stir in feta cheese and cooked rice. (From our "Rice Sensations" cookbook)